Butternut squash are deliciously sweet and silky, making creamy cold weather soups. You can use almost any hard winter squash to make this soup, and the rich sweetness of the carrot adds an extra dimension to the flavors. It is wonderful throughout the cold months, but can be just as delicious served chilled as the weather warms up.
2medium butternut or other winter squashcut in half and seeded (about 4 cups)
1/4teaspoonfreshly ground cinnamonCeylon or Vietnamese is preferred for a warmer flavor
1/4teaspoonfreshly ground cardamom
1/4cupheavy cream if desiredoptional
1tablespoonfresh minced chives or parsleyoptional
Roast squash, onion and carrot on a cookie sheet lined with foil in a 350F oven for 25 - 35 minutes or until fork tender. Scoop out squash from its shell.
Working in batches, process roasted vegetables in a food processor, adding small amounts of stock and process until smooth. You can leave a few smaller chunks for a more rustic appearance.Transfer pureed mixture into heavy bottomed pot.
Stir in maple syrup and remainder of seasonings. Simmer on low heat for 10 - 15 minutes, then taste for sweet balance.
Swirl in a spoonful of cream and top with chives or parsley and serve hot with crusty bread.
The soup can be made up to serving, then refrigerated up to 3 days to allow flavors to mingle and reheated on stove top. It can also be frozen for up to 2 months. Reheat soup on stove top before serving, then add cream and garnish.
From the Terroir Seeds test kitchen. Roasted Butternut Squash Soup https://underwoodgardens.com/roasted-butternut-squash-soup/